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Recipe Recipe Recipe Recipe

Chocolate Chilli Tart

Mayan Chilli Chocolate

Medium Serves: 8-10 Prep Time: 25 Mins Chilling Time: 5+ Hrs


For the base:

½ cup dried dates, pitted & chopped

½ cup almonds

½ cup walnuts

½ cup Gewürzhaus Double Dutch Cocoa

¼ tsp salt

½ tsp Gewürzhaus Cinnamon

½ tsp vanilla extract

For the filling:

2 ripe avocados

⅓ cup coconut oil

½ cup Gewürzhaus Mayan Chilli Chocolate Spice

½ cup agave syrup or honey

¼ tsp salt

½ tsp vanilla extract

Juice of half a lime

Small red chillies, dark chocolate shavings & cocoa powder to garnish

How to Cook

To make the base: 

1. Combine all ingredients in a food processor. Blitz until mixture is finely ground and holds together. Press mixture firmly into a greased 23cm tart case. Freeze for at least 2 hours.

To make the filling: 

1. Scoop the flesh from the avocados and blend with the remaining ingredients in a food processor until mixture is smooth and creamy. 

2. Pour into the tart case and refrigerate for at least 3 hours or overnight. 

3. Decorate with dark chocolate shavings, small red chillies and cocoa nibs. Sprinkle with cocoa powder.  

4. Leave the tart in fridge until serving. The tart will become very soft at room temperature.

5. The tart can be frozen, but remove from freezer 20 minutes before serving. 


Serve with cream or ice cream as desired.

Recipe Recipe